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Export 15 ingredients for grocery delivery
Step 1
Line a large baking sheet with parchment paper, set aside.
Step 2
After shredding the zucchini, place in a towel or paper towels and press firmly to release all the excess liquid. You can also place in a fine mesh sieve and press down firmly on the zucchini to get rid of the extra liquid.
Step 3
In a medium bowl, combine ground turkey, shredded zucchini, Parmesan cheese, Italian seasoning and salt. I use my hands to get it all mixed together nicely.
Step 4
Scoop out meatball mixture, roll into ¾ inch meatballs and place them on the prepared baking sheet.
Step 5
Add olive oil to a deep pot or dutch oven over medium high heat. Add onion, carrot, celery, cabbage, garlic, salt and pepper and saute for 3 to 4 minutes, stirring frequently.
Step 6
Add the chicken broth and bring the mixture to a boil, stirring occasionally.
Step 7
Add the meatballs and bay leaf and boil for 10 minutes over medium heat, uncovered, stirring frequently.
Step 8
Stir in the kale and pasta and continue boiling for another 7 minutes or until pasta is done.
Step 9
Remove the bay leaf and serve garnished with Parmesan cheese.
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